Rose Apple Tarts

Want to make these beautiful Rose Apple Tarts? It's easier than you think! These baked apple rose tarts are made with puff pastry sheets and are a great presentation for a party. I love that they are not overly sweet, allowing the apples to really shine and be the focus. Served with powdered sugar and a scoop of vanilla ice cream, these Rose Apple Tarts are absolutely divine.

When I first saw a picture of this apple pastry on Food Network, I thought they were the most beautiful dessert ever. They are little rose apple tarts and a wonderful alternative to traditional apple pie. Of course, I thought they must be extremely hard to make. But I’m so happy I was wrong about that! This recipe is much easier to make than they look!

I bought Pepperidge Farm puffed pastries in the freezer section of the grocery store. I have seen them many times but I have never used them for any baking. There is always time for firsts. All you have to do is cut 4 apples in half from top to bottom. Slice them thin. Roll the puff pastry out and cut them into 6 equal strips.

Then, spread a little cinnamon sugar and butter on the puffy pastry. Place the apples slices. Fold, roll, place in a muffin tin and bake. Ta-da! Gorgeous little apple rose pastries to wow your family and friends with. I served them warm with a little vanilla ice cream too. Yummy yum yum!

Rose Apple Tarts
Yields 12 servings

2 sheets of Pepperidge Farm puff pastry, thawed
4 red apples (I used red delicious & fuji)
Juice of half lemon
1/4 cup of flour, to sprinkle the counter
1/2 cup butter, melted
1/4 cup sugar
3 tablespoons cinnamon
powdered sugar for decorating (optional)

1. Remove from package and thaw the puff pastry at room temperature for 20-30 minutes.
2. Preheat the oven to 350º F. 
3. Prepare a bowl with 3 cups of water and the lemon juice. Cut the apples in half and remove the core and stem. Slice the apples in paper-thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl so that they won't brown. 
4. Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll. The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little more.
5. Place the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough into a rectangular shape of about 12 x 9 inch. Cut the dough in 6 strips, each about 2 x 9 inch. In a microwave safe bowl, melt the butter. In a separate small bowl, stir together the cinnamon and granulated sugar.
6. Brush the butter onto the puff pastry and sprinkle with cinnamon sugar. 
7. Line apple slices on the upper half of each strip of dough, so that they are sticking out partially, with the skin part of the slices sticking out above the dough. (You don't want too much of the apple sticking out above the dough otherwise this part of the apple will overcook in the oven. You just want about 1/3 sticking out.) Overlap the apple slices when lining them on the strip of dough. Fold up the bottom half of the dough.
8. Starting at one end, carefully roll up the strip of dough, forming a tight spiral. Hold the rose together and transport to the muffin tin. Place into greased muffin pan. Repeat with remaining dough.
9. Do the same for all 12 roses. Bake at 350 º F for about 30-40 minutes, until fully cooked.

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